Homemade Milano Cookies

Homemade Milano Cookies - the perfect easy treat to enjoy with coffee or tea! // The Live-In Kitchen

One thing leads to another.

You’re sitting on the couch editing photos thinking, “I’ll turn on HBO for a few minutes while I finish this up.” Next thing you know you haven’t edited a single photo but you’ve watched all but the last ten minutes of Pitch Perfect while letting the laptop battery die in your lap.

When I say you? I mean me.

And those last ten minutes? Bathroom break. You lied to me, HBO. You said the movie would be over at ten. Now I won’t know what happened until you play the same movie again tomorrow.

Homemade Milano Cookies - the perfect easy treat to enjoy with coffee or tea! // The Live-In Kitchen

Before I know it a little background noise has led to a dead laptop and a bunch of work backed up. But I’m leading you to these cookies, you’ll see.

When you made this ice cream, did you save the egg whites? Are you looking for another use for the rest of your chocolate ganache? Your moment has arrived. Leftovers were meant to become these Milano cookies.

Milano cookies make the perfect companion to morning coffee or afternoon tea. Thin, crispy cookies sandwich around a tiny smear of chocolate ganache. I recommend eating them slowly to savor the sweetness, otherwise it’s way too easy to eat more than intended.

Homemade Milano Cookies - the perfect easy treat to enjoy with coffee or tea! // The Live-In Kitchen

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Homemade Milano Cookies
  • 12 tablespoons butter, softened
  • 2½ cups powdered sugar
  • 6 egg whites
  • 2 tablespoons vanilla extract
  • 1½ cups unbleached all-purpose flour
  • ¼ recipe chocolate ganache
  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or Silpat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light. Add the sugar and beat until creamy and thoroughly combined.
  3. Add the egg whites on low speed one at a time, then mix in the vanilla. Add flour admix until just combined.
  4. Using a piping bag fitted with a ¼" plain tip or a large plastic storage bag with a corner cut off, pipe 2 inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven and let cool on he baking sheet before removing to a wire rack.
  5. Place ganache in a piping bag fitted with a ¼" plain tip or a large plastic storage bag with a corner cut off and pipe a thin strip of ganache down the middle of the underside of one cookie. Top with another cookie and press together lightly to fill the cookies to the edges. Repeat with remaining cookies. Store finished cookies in the refrigerator until ready to eat.
Recipe adapted from Girl Versus Dough


  1. says

    Yes these were so yummy! Milano cookies were totally the “super expensive treat” cookies for me growing up, so knowing that I can make them at home… dangerous! Left-over chocolate ganache…. super dangerous!

  2. says

    This post is so the story of my life – many movies and TV shows have been watched whilst blog posts lay unwritten. These cookies look like the perfect motivational writing snack!

    • says

      Suzi, I’m not sure what you mean. There is no cream in this recipe. The butter I used is whatever normal butter I got from the store. I am located in the United States, if there are different cream to butterfat ratios in other parts of the world. If you are referring to the instructions, “cream” refers to the action. Basically process the butter and sugar until it is “creamy.”

      • Melissa Fleming says

        Yes, I was also confused by “added the sugar and cream”. I had to go back and read the instructions a couple of times and your comment here, but now I get it. Maybe it could be changed to sugar and mix until creamed. Anyway, this looks wonderful and I can’t wait to try it. Thanks for sharing.

  3. farah says

    These looking absolutely amazing and im sure they wont last even a day in my house.
    And what a coincidence! i just finished watching pitch perfect and then came across your website while browsing and landed here 😀 Im meant to bake these goodies. Thanks much.

    • says

      Haha, there should never be leftover ganache! The cake I linked to just didn’t necessarily need all that was called for in the recipe, and this is a great way to use it up!

  4. says

    Milanos were that super special cookie that my mom and I would share (and hide from dad and my brothers!). I would love to make these as a surprise for her!
    Oh and missing critical parts of movies or walking away and realizing I missed the ending is the story of my life. So frustrating.

    • jackbutt says

      Me too. This recipe did not work for me. I even cooked them more after the first batch. Still, not good and not crispy and cakey like real milanos. Big disappointment.

  5. Layla Ferris says

    Would dark chocolate chips work well for the ganache?
    Also, when piping the cookie dough, you are basically piping out the shape of the cookie? Will it spread much?
    They look great : )

    • says

      You could definitely use dark chocolate chips for the ganache. The cookies will spread a bit, so you want to leave space between them. A good size comparison would be for it to look like the top half of your finger when you pipe it out. I hope that helps!

      • Layla Ferris says

        One more quick question, how well do these cookies keep? and preferred storage method? I was thinking of making them a few days ahead of when i need them but am unsure how they will turn out.


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